July 15, 2009

On the Rocks: Madras.

The Madras is a cocktail that reminds me of going to the 7-11 as a kid and mixing all the different kind of pop in one cup. Only I’m willing to bet that the result here is much more palatable…

Directions:
Fill a Champagne coupe with a dome of firmly packed, finely shaved ice and mark the ice dome into 7 equal segments. Over them pour, one liqueur to a segment, a teaspoon each of the following in the order indicated: apricot liqueur, green Chartreuse, Bénédictine, crème de cassis, crème de cacao, anisette, and dark Curaçao. Over the top of the ice dome pour 1 tablespoon Cognac. Sip through straws, tasting each liqueur separately first, then stir the mixture and savor the blend.

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July 8, 2009

On the Rocks: Raspberry + Watermelon Sparklng Iced Tea.

Today is one of those days where I either need to take a nap or start drinking early. (Neither of which is possible – drat!) If I were to go with the latter option I’d want to imbibe in something summery and light… like a pitcher of Raspberry and Watermelon Sparkling Iced Tea. Yes, this could be just what the doctor ordered!

Ingredients:
• 4 C boiling water
• 3 raspberry tea bags
• 1 C raspberries
• 1 cinnamon stick
• 1/2 C sugar
• 2 tbsp Raspberry Liquor
• 4 C watermelon, chilled, pureed/strained
• 3 C sparkling wine, chilled (optional if the kiddies are joining you)

To the boiling water add the tea bags, 1/2 the raspberries, cinnamon stick, sugar and liquor. Let stand. Remove the cinnamon stick after 5 minutes. Remove the tea bags after 10 minutes. Let the tea mixture come to room temperature. Chill for 2 hours. Strain the tea mixture into a glass pitcher. Strain the watermelon juice through a fine strainer. Add the watermelon juice to the tea and mix well. To serve, fill a tall glass 2/3 with the raspberry/watermelon tea. Top the glass with cold sparking wine. Garnish with raspberries and watermelon cubes. Serves 9.

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2
July 1, 2009

On the Rocks: Long Island Iced Tea.

That’s right folks, I’m bringing out the big guns this week with a Long Island Iced Tea. Not to be taken lightly, this cocktail is actually a combination of count ’em five different spirits! Lucky for us there’s that refreshing splash of cola at the end to top it all off, making for a dangerously tasty cocktail.

Ingredients:
– .5 shots of Tequila
– .5 shots of Light Rum
– .5 shots of Vodka
– .5 shots of Gin
– .5 shots of Triple Sec
– 1 shot of Lime Juice
– top off with Cola

Add the first six ingredients to the shaker with lots of ice, shake thoroughly, strain over more ice and top up with Cola. Serve in a Collins glass and garnish with a lime wedge. Serves 1.

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June 24, 2009

On the Rocks: St. Joe’s Blueberry Mojito.

I had my first experience with mojitos at a fusion restaurant/bar in Minneapolis’ Uptown area called Chino Latino. (PS: If you’re ever in the area eat there – you won’t be sorry!) Since that day back in 2003 they’ve become one of my favorite cocktails. I think it’s the combination of mint and lime that floats my boat. That said, I’m really anxious to try out St. Joe’s Blueberry Mojito and its twist on the classic!

Ingredients:
– 10 mint leaves
– 10 blueberries
– 3/4 oz simple syrup
– 1 oz lime juice
– 1 oz chilled club soda
– 1 oz chilled Sprite
– 1 1/2 oz gold rum

In a cocktail glass, muddle blueberries, simple syrup, and mint. Fill the glass with ice. Pour the lime juice, club soda, sprite, and rum into the glass, pouring the liquid over the back of a spoon to avoid disturbing as much mint as possible. Swirl the glass to mix, and enjoy!

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1
June 10, 2009

On the Rocks: Summer Camp.

{cocktail recipe and photo via Elba S Giron}

Summer Camp definitely lies at the more involved end of the cocktail spectrum. But it has a burnt marshmallow floating in it which makes it worthwhile, wouldn’t you agree?

Ingredients:
• 2 oz. Marshmallow-infused Scotch*
• 1 oz of “Smoked” Vermouth**
• 2 Dashes Fee Brothers Whiskey Barrel Bitters

Combine ingredients and shake with ice. Strain in to chilled cocktail glass. Garnish with toasted Marshmallow on a skewer. Serves 1.

* Melt one cup of marshmallows and add to one 750 ml. bottle of blended scotch. Allow to sit for 48 hours. Strain out marshmallows through cheesecloth or coffee filters and use.

** Add one serving of Lapsang Souchong smoked tea to one 750 ml. bottle of sweet vermouth. Allow to cold steep for 45 minutes. Strain through colander and serve.

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5
June 3, 2009

On the Rocks: Strawberry Basil Mojito.


Ideally I would mix up a pitcher of these Strawberry Basil Mojitos and sit in my backyard with a few friends chatting until the sun was long past set. In reality it will probably be me sitting in my living room with the AC blasting and watching The Bachelorette or Wipeout. The only constant: the cocktail of course!

Ingredients:
– 3 fresh strawberries
– 3-5 fresh basil leaves
– 2 oz. simple syrup
– 2 oz. white rum
– crushed ice
– club soda

Slice the strawberries and place at the bottom of a tall glass along with the basil leaves. Pour in the simple syrup and muddle the mixture. Stir in the rum and top with crushed ice. Top off with club soda and garnish with strawberry slices.

:: cocktail recipe and photo via Drink of the Week

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5
May 27, 2009

On the Rocks: Apricot Daiquiri.


I’m not normally into your typical girly drinks, but this Apricot Daiquiri intrigues me. I really like that so much of the actual fruit is in there – almost makes this cocktail seem healthy. Yeah, let’s take that rationale and run with it… I’m getting my daily fruit by drinking this!

Ingredients:
– 1 part rum
– 1 part juice of a lime
– 1/2 part apricot brandy
– 3 apricots peeled and stoned
– ice

Mix all with ice in a blender.Pour into a chilled glass. Serves 1.

:: cocktail recipe and photo via Coco Cooks

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3
May 20, 2009

On the Rocks: Philadelphia Fish House Punch.

Punch bowls aren’t used nearly enough these days, wouldn’t you agree? We should definitely set out to bring them back in a big way!

Editor’s Note: No actual fish were harmed in the making of this Philadelphia Fish House Punch.

Ingredients:
– 1.75 liter Amber Rum
– 750 mL Calvados
– 1/2 cup Peach Brandy
– 7 cups Water
– 2 cups Sugar
– 1 lemon thinly sliced

Place rum and brandy in freezer overnight to omit use of ice. When ready, stir all ingredients together in punch bowl. Serve and enjoy!

:: cocktail recipe and photo via cocktail virgin

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8
May 13, 2009

On the Rocks: The Vipera.


The Vipera is a heavily-infused pear vodka and applejack cocktail that’s sure to get the party hoppin’… even if it’s just you alone in your living room watching the Lost season finale tonight!

Ingredients:
– 2 oz pear infused Herradura Silver Tequila
– 1/2 oz yellow chartreuse
– 1/2 oz applejack bonded

Stir over cracked ice and strain into an A/P coupe or martini glass. Garnish with a thin pear slice.

Pear Infused Tequila:
Take 3 Bartlett pears and 1 Granny Smith Apple, cut into cubes (peels, cores, & all). Add 2 cloves and one cinnamon stick and one liter of Herradura Silver Tequila. Store in a glass container for 6 days, shaking it periodically. Then double strain all the fruit and spices out and keep refrigerated.

:: cocktail recipe and photo via Cocktail Times

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